Learn how to make pumpkin pie using this simple recipe, only four ingredients, and an unbaked pie crust. Serve this “easy as pie” classic whenever you need a delectable dessert and flaunt your baking prowess.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 1 (9 inch) unbaked pie crust
- 1 (16 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
Instructions
- Gather all ingredients.
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- Preheat the oven to 425 degrees F (220 degrees C).
- Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
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- Combine pumpkin puree, condensed milk, eggs, and pumpkin pie spice in a large bowl; mix until combined.
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- Pour mixture into the pie crust.
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- Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes.
- Remove from the oven, set on a wire rack, and cool completely before serving.
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- Enjoy!
Nutrition Facts
| Calories | 478 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 69 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 9 g |
| Sodium | 313 mg |
| Sugars | 39 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Simple and enjoyable, not much I can say other than that.
This pie was super pretty and bright, easy to make an d~doublicious!
The end result is great. The easiest ever. I used only 3/4 of the condensed milk. However, if you like, you can put 3/4 of a 8 oz. cream cheese bar. Tastes great.
I thought it was very good for a simple recipe. I told folks t was a no extra sugar added pie. I made it without changes, using a store-bought pie shell. Funny: I read a negative review saying it wasn’t good because it wasn’t sweet enough. Maybe the lack of sugar in the recipe could’ve been a clue?
It was delicious! I topped it with vanilla frozen yogurt. The mush here was due to my poor way of cutting it. Will make again!
First time in my life making a pie , this was a good and easy recipe to start with !!!!
I used fresh pumpkins. It is easy and delicious.
Wonderful! Substituted almond milk & 1/3 c sugar (dietary). Great recipe! Thank you!
It wasn’t bad but I wasn’t crazy about it. I definitely didn’t like it as much as the standard pumpkin pie recipe. It was a little too sweet. To me it was like a cross between pecan and pumpkin pie; the texture and flavor. I probably wouldn’t make it this way again. Super easy to make though!
This was not a tasty pie. There was nothing sweet about it.
Everyone said this was the best pumpkin pie they’ve tasted. I was shocked because it was so easy to make!
So easy and so delicious!
This is certainly a simple and easy pumpkin pie! It’s gorgeous too! I took the advice of other reviewers and added more spice, some vanilla, and some salt. The flavor is great–and it’s very smooth. The texture is a bit softer than other pumpkin pies I’ve made, but not bad. I definitely recommend this recipe if you’re looking for a quick and easy pumpkin pie recipe! Thanks for sharing!
Everyone thought it was sweet potato pie.
Tasted great, however the texture was off for me. It was dense and not custard like. Its super easy and for that it gets kudos. I will likely stick with the one I usually make that uses evaporated milk.
Like others said, a little extra cinnamon always helps( Saigon cinnamon is the BEST)…us a little maple extract, really adds a warm, fall like flavor. ..
Absolutely love love love this recipe it couldn’t be simpler. The hardest part was to actually bake it because I have a convection oven. I added some vanilla and cinnamon to the pumpkin spice. You don’t even have to have whip cream with this pie. The ready bake pie crust that you buy is the best way to why bother making it yourself. The reason I decided to make the pie I bought a few cans of pumpkin puree for my pup and ended up not using it. So easy to make why bother with store bought pie..you won’t be disappointed.
Followed the recipe exactly and then changed it completely.
Easy to make, and tastes great. Plus there is plenty of room to customize a little, like I added an extra 1/8 tsp of cinnamon, because I like that extra kick.
great basic recipe. I added 2 teaspoons of vanilla, an extra egg, and a splash of heavy cream. the consistency is amazing. I have made this several times. my family loves it.
It came out just right. Thank you! This was the uncomplicated recipe I was looking for.